Adela, _German_, same as Adeline, _q.v._
Adelaide, _German_, same as Adeline, _q.v._
Adeline, _German_, a princess.
Agatha, _Greek_, good.
Agnes, _German_, chaste.
Alethea, _Greek_, the truth.
Althea, _Greek_, hunting.
Alice / Alicia, German_, noble.
Alma, _Latin_, benignant.
Amabel, _Latin_, loveable.
Amy / Amelia, _French_, a beloved.
Angelina, _Greek_, lovely, angelic.
Anna / Anne, _Hebrew_, gracious.
Arabella, _Latin_, a fair altar.
Aureola, _Latin_, like gold.
Aurora, _Latin_, morning brightness.
Barbara, _Latin_, foreign or strange.
Beatrice, _Latin_, making happy.
Bella, _Italian_, beautiful.
Benedicta, _Latin_, blessed.
Bernice, _Greek_, bringing victory.
Bertha, _Greek_, bright or famous.
Bessie, short form of Elizabeth, _q.v._
Blanche, _French_, fair.
Bona, _Latin_, good.
Bridget, _Irish_, shining bright.
Camilla, _Latin_, attendant at a sacrifice.
Carlotta, _Italian_, same as Charlotte, _q.v._
Caroline, _feminine of_ Carolus, _the Latin of_ Charles,
noble-spirited.
Cassandra, _Greek_, a reformer of men.
Catherine, _Greek_, pure or clean.
Cecilia, _Latin_, from Cecil.
Charity, _Greek_, love, bounty.
Charlotte, _French_, all noble.
Chloe, _Greek_, a green herb.
Christiana, _Greek_, belonging to Christ.
Cicely, a corruption of Cecilia, _q.v._
Clara, _Latin_, clear or bright.
Clarissa, _Latin_, clear or bright.
Constance, _Latin_, constant.
Dagmar, _German_, joy of the Danes.
Deborah, _Hebrew_, a bee.
Diana, _Greek_, Jupiter's daughter.
Dorcas, _Greek_, a wild roe.
Dorothea/Dorothy, _Greek_, the gift of God.
Edith, _Saxon_, happiness.
Eleanor, _Saxon_, all fruitful.
Eliza/Elizabeth, _Hebrew_, the oath of God.
Ellen, another form of Helen, _q.v._
Emily, corrupted from Amelia.
Emma, _German_, a nurse.
Esther/Hesther, _Hebrew_, secret.
Eudoia, _Greek_, prospering in the way.
Eudora, _Greek_, good gift.
Eudosia, _Greek_, good gift or well-given.
Eugenia, _French_, well-born.
Eunice, _Greek_, fair victory.
Eva / Eve, _Hebrew_, causing life.
Fanny, _diminutive of_ Frances, _q.v._
Fenella, _Greek_, bright to look on.
Flora, _Latin_, flowers.
Florence, _Latin_, blooming, flourishing.
Frances, _German_, free.
Gertrude, _German_, all truth.
Grace, _Latin_, favour.
Hagar, _Hebrew_, a stranger.
Hadassah, _Hebrew_, form of Esther, _q.v._
Hannah, _Hebrew_, gracious.
Harriet, _German_, head of the house.
Helen / Helena, _Greek_, alluring.
Henrietta, _fem. and dim_. of Henry, _q.v._
Hephzibah, _Hebrew_, my delight is in her.
Hilda, _German_, warrior maiden.
Honora, _Latin_, honourable,
Huldah, _Hebrew_, a weazel.
Isabella, _Spanish_, fair Eliza.
Jane / Jeanne, _feminine of_ John, _q.v._
Janet / Jeannette, little Jane.
Jemima, _Hebrew_, a dove.
Joan, _Hebrew, fem. of_ John, _q.v._
Joanna or Johanna, _form of_ Joan, _q.v._
Joyce, _French_, pleasant.
Judith, _Hebrew_, praising.
Julia / Juliana, _feminine of_ Julian, _q.v._
Katharine, _form of_ Catherine, _q.v._
Keturah, _Hebrew_, incense.
Keziah, _Hebrew_, cassia.
Laura, _Latin_, a laurel.
Lavinia, _Latin_, of Latium.
Letitia, _Latin_, joy of gladness.
Lilian / Lily, _Latin_, a lily.
Lois, _Greek_, better.
Louisa, _German, fem. of_ Louis, _q.v._
Lucretia, _Latin_, a chaste Roman lady.
Lucy, _Latin, feminine of_ Lucius.
Lydia, _Greek_, descended from Lud,
Mabel, _Latin_, lovely or loveable.
Madeline, _form of_ Magdalen, q.v.
Magdalen, _Syriac_, magnificent.
Margaret, _Greek_, a pearl.
Maria / Marie, _forms of_ Mary, q.v.
Martha, _Hebrew_, bitterness.
Mary, _Hebrew_, bitter.
Matilda, _German_, a lady of honour.
Maud, _German, form of_ Matilda, q.v.
May, _Latin_, month of May, or _dim. of_ Mary,
q.v.
Mercy, _English_, compassion.
Mildred, _Saxon_, speaking mild,
Minnie, _dim. of_ Margaret, q.v.
Naomi, _Hebrew_, alluring.
Nest, _British, the same as_ Agnes,
Nicola, _Greek, feminine of_ Nicholas.
Olive / Olivia, _Latin_, an olive.
Olympic, _Greek_, heavenly.
Ophelia, _Greek_, a serpent.
Parnell / Petronilla, little Peter.
Patience, _Latin_, bearing patiently.
Paulina, _Latin, feminine of_ Paulinus.
Penelope, _Greek_, a weaver.
Persis, _Greek_, destroying.
Philadelphia, _Greek_, brotherly love.
Philippa, _Greek, feminine of_ Philip.
Phoebe, _Greek_, the light of life.
Phyllis, _Greek_, a green bough.
Polly, _variation of_ Molly, _dim. of_ Mary, q.v.
Priscilla, _Latin_, somewhat old.
Prudence, _Latin_, discretion.
Pysche, _Greek_, the soul.
Rachel, _Hebrew_, a lamb.
Rebecca, _Hebrew_, fat or plump.
Rhoda, _Greek_, a rose.
Rosa / Rose, _Latin_, a rose.
Rosalie / Rosaline, _Latin_, little rose.
Rosalind, _Latin_, beautiful as a rose.
Rosabella, _Italian_, a fair rose.
Rosamond, _Saxon_, rose of peace.
Roxana, _Persian_, dawn of day.
Ruth, _Hebrew_, trembling, or beauty.
Sabina, _Latin_, sprung from the Sabines
Salome, _Hebrew_, perfect.
Sapphira, _Greek_, like a sapphire stone.
Sarah, _Hebrew_, a princess.
Selina, _Greek_, the moon.
Sibylla, _Greek_, the counsel of God.
Sophia, _Greek_, wisdom.
Sophronia, _Greek_, of a sound mind.
Susan / Susanna _Hebrew_, a lily.
Tabitha, _Syriac_, a roe.
Temperance, _Latin_, moderation.
Theodosia, _Greek_, given by God.
Tryphena, _Greek_, delicate.
Tryphosa, _Greek_, delicious.
Victoria, _Latin_, victory.
Vida, _Erse, feminine of_ David.
Ursula, _Latin_, a she bear.
Walburga, _Saxon_, gracious.
Winifred, _Saxon_, winning peace.
Zenobia, _Greek_, the life of Jupiter.
[NOR BREAK THE TIES OF FRIENDSHIP NEEDLESSLY.]
973. Hints on the Barometer.
974. _Why does a Barometer indicate the Pressure of the Atmosphere?_
Because it consists of a tube containing quicksilver, closed at one
end and open at the other, so that the pressure of air upon the open
end balances the weight of the column of mercury (quicksilver); and
when the pressure of the air upon the open surface of the mercury
increases or decreases, the mercury rises or falls in response thereto.
975. _Why is a Barometer called also a "Weather Glass"?_
Because changes in the weather are generally preceded by alterations
in the atmospheric pressure. But we cannot perceive those changes as
they gradually occur; the alteration in the height of the column of
mercury, therefore, enables us to know that atmospheric changes are
taking place, and by observation we are enabled to determine certain
rules by which the state of the weather may be foretold with
considerable probability.
976. _Why docs the Hand of the Weather Dial change its Position when the
Column of Mercury rises or falls?_
Because a weight which floats upon the open surface of the mercury is
attached to a string, having a nearly equal weight at the other
extremity; the string is laid over a revolving pivot, to which the
hand is fixed, and the friction of the string turns the hand as the
mercury rises or falls.
977. _Why does Tapping the Face of the Barometer sometimes cause the
Hand to Move?_
Because the weight on the surface of the mercury frequently leans
against the side of the tube, and does not move freely. And, also, the
mercury clings to the sides of the tube by capillary attraction;
therefore, tapping on the face of the barometer sets the weight free,
and overcomes the attraction which impedes the rise or fall of the
mercury.
978. _Why does the Fall of the Barometer denote the Approach of Rain?_
Because it shows that as the air cannot support the full weight of the
column of mercury, the atmosphere must be thin with watery vapours.
979. _Why does the Rise of the Barometer denote the Approach of Fine
Weather?_
Because the external air, becoming dense, and free from highly elastic
vapours, presses with increased force upon the mercury upon which the
weight floats; that weight, therefore, sinks in the short tube as the
mercury rises in the long one, and in sinking, turns the hand to
Change, Fair, &e.
980. _When does the Barometer stand highest?_
When there is a duration of frost, or when north-easterly winds
prevail.
981. _Why does the Barometer stand highest at these Times?_
Because the atmosphere is exceedingly dry and dense, and fully
balances the weight of the column of mercury.
982. _When does the Barometer stand lowest?_
When a thaw follows a long frost, or when south-west winds prevail.
983. _Why does the Barometer stand lowest at these Times?_
Because much moisture exists in the air, by which it is rendered less
dense and heavy. [1]
[Footnote 1: From "The Reason Why--General Science, containing 1,400
Reasons for things generally believed but imperfectly understood."
London: Houlston and Sons.]
984. Cheap Fuel
One bushel of small coal or sawdust, or both mixed together, two
bushels of sand, one bushel and a half of clay. Let these be mixed
together with common water, like ordinary mortar; the more they are
stirred and mixed together the better; then make them into balls, or,
with a small mould, in the shape of bricks, pile them in a dry place,
and use when hard and sufficiently dry. A fire cannot be lighted with
them, but when the fire is lighted, put two or three on behind with
some coals in front, and the fire will be found to last longer than if
made up in the ordinary way.
985. Economy of Fuel.
There is no part of domestic economy which everybody professes to
understand better than the management of a fire, and yet there is no
branch in the household arrangement where there is a greater
proportional and unnecessary waste than arises from ignorance and
mismanagement in this article.
986. The Use of the Poker.
The use of the poker should be confined to two particular points--the
opening of a dying fire, so as to admit the free passage of the air
into it, and sometimes, but not always, through it; or else, drawing
together the remains of a half-burned fire, so as to concentrate the
heat, whilst the parts still ignited are opened to the atmosphere.
987. The Use of Bellows (1).
When using a pair of bellows to a fire only partially ignited, or
partially extinguished, blow, at first, not into the part that is
still alight, but into the dead coals close to it, so that the air may
partly extend to the burning coal.
988. The Use of Bellows (2).
After a few blasts blow into the burning fuel, directing the stream
partly towards the dead coal, when it will be found that the ignition
will extend much more rapidly than under the common method of blowing
furiously into the flame at random.
989. Ordering Coals.
If the consumer, instead of ordering a large supply of coals at once,
will at first content himself with a sample, he may with very little
trouble ascertain who will deal fairly with him; and, if he wisely
pays ready money, he will be independent of his coal merchant; a
situation which few families, even in genteel life, can boast of.
990. The Truest Economy (1).
To deal for ready money only in all the departments of domestic
arrangement, is the truest economy. This truth cannot be repeated too
often.
991. The Truest Economy (2).
Ready money will always command the best and cheapest of every article
of consumption, if expended with judgment; and the dealer, who intends
to act fairly, will always prefer it.
992. Cash vs. Credit (1).
Trust not him who seems more anxious to give credit than to receive
cash.
993. Cash vs. Credit (2).
The former hopes to secure custom by having a hold upon you in his
books, and continues always to make up for his advance, either by an
advanced price, or an inferior article, whilst the latter knows that
your custom can only be secured by fair dealing.
994. Buy at Proper Seasons.
There is, likewise, another consideration, as far as economy is
concerned, which is not only to buy with ready money, but to buy at
proper seasons; for there is with every article a cheap season and a
dear one; and with none more than coals, insomuch that the master of a
family who fills his coal cellar in the middle of the summer, rather
than the beginning of the winter, will find it filled at far less
expense than it would otherwise cost him.
995. Waste.
It is now necessary to remind our readers that chimneys often smoke,
and that coals are often wasted by throwing too much fuel at once upon
a fire.
996. Preventing Waste.
To prove this it is only necessary to remove the superfluous coal from
the top of the grate, when the smoking instantly ceases; as to the
waste, that evidently proceeds from the injudicious use of the poker,
which not only throws a great portion of the small coals among the
cinders, but often extinguishes the fire it was intended to foster.
997. The "Parson's" or Front Fire Grate.
The construction of most of the grates of the present day tends very
much to a great consumption of fuel without a proportionate increase
in the heat of the room. The "Parson's" grate was suggested by the
late Mr. Mechi, of Tiptree Hall, Kelvedon, Essex, in order to obtain
increased heat from less fuel. Speaking of this grate, Mr. Mechi
says:
"The tested gain by the use of this grate is an increase of 15
degrees of temperature, with a saving of one-third in fuel. I
believe that there are several millions of grates on the wrong
principle, hurrying the heat up the chimney instead of into the
room, and thus causing an in-draught of cold air. This is especially
the case with strong drawing registers. No part of a grate should be
of iron, except the thin front bars; for iron is a conductor away of
heat, but fire-bricks are not so."
The principle of the grate is thus explained by a writer in 'The
Field', who says:
"If any of your readers are troubled with smoky fires and cold
rooms, allow me to recommend them to follow Mr. Mechi's plan, as I
have done. Remove the front and bottom bars from any ordinary grate;
then lay on the hearth, under where the bars were, a large fire
tile, three inches thick, cut to fit properly, and projecting about
an inch further out than the old upright bars. Then get made by the
blacksmith a straight hurdle, twelve inches deep, having ten bars,
to fit into the slots which held the old bars, and allow it to take
its bearing upon the projecting fire-brick. The bars should be
round, of five-eighth inch rod, excepting the top and bottom, which
are better flat, about 1-1/4 in. broad. My dining-room grate was
thus altered at a total cost of eighteen shillings two years ago,
the result being that a smoky chimney is cured, and that the room is
always at a really comfortable temperature, with a smaller
consumption of coal than before. The whole of the radiation is into
the room, with perfect slow combustion."
998. Oil Lighting.
Whenever oil, whether animal, vegetable, or mineral, is used for the
purpose of artificial light, it should be kept free from all exposure
to atmospheric air; as it is apt to absorb considerable quantities of
oxygen. If animal oil is very coarse or tenacious, a very small
quantity of oil of turpentine may be added.
999. Improving Candles.
Candles improve by keeping a few months. If wax candles become
discoloured or soiled, they may be restored by rubbing them over with
a clean flannel slightly dipped in spirits of wine.
1000. Lighting Candles.
In lighting candles always hold the match to the side of the wick, and
not over the top of it, as is generally done.
1001. Night Lights.
Field's and Child's night lights are generally known and are easily
obtainable. But under circumstances where they cannot be procured, the
waste of candles may be thus applied. Make a _fine_ cotton, and wax it
with white wax. Then cut into the requisite lengths. Melt the grease
and pour into pill boxes, previously either fixing the cotton in the
centre, or dropping it in just before the grease sets. If a little
white wax be melted with the grease, all the better. In this manner,
the ends and drippings of candles may be used up. When set to burn,
place in a saucer, with sufficient water to rise to the extent of the
16th of an inch around the base of the night light.
1002. Revolving Ovens.
These ovens may be easily made by any tin-man. They are not now
manufactured for sale, which is to be regretted, on account of their
obvious utility. When suspended in front of any ordinary fire by means
of a bottle-jack or a common worsted string, the Revolving Oven will
bake bread, cakes, pies, &c., in a much more equal and perfect manner
than either a side oven or an American oven, without depriving the
room of the heat and comfort of the fire. Before an ordinary fire, in
any room in the house, it will bake a four-pound loaf in an hour and
twenty minutes. It also bakes pastry remarkably well, and all the care
it requires is merely to give it a look now and then to see that it
keeps turning.
The bottom of the oven,[1] is made in the form of two saucers, the
lower one of which is inverted, while the other stands on it in the
ordinary position. A rim, from 1 in. to 2 in. in height, is fixed
round the eage of the upper saucer, but a little within it, and over
this rim fits a cylinder with a top, slightly domed, which also
resembles a saucer turned upside-down. In the centre of the top is a
circular ventilator, through which steam, generated in baking, can
escape, and the ventilator is covered by a domed plate, as large as
the top of the oven. This acts as a radiator to reflect heat on the
top of the oven, and is furnished with a knob, by which the cylinder
that covers the article to be baked may be removed, in order to view
the progress of the baking. Two strong wires project from the bottom
on either side, terminating in loops or eyes for the reception of the
hooks of a handle, by which the entire apparatus may be suspended in
front of the fire.
[Footnote 1: An illustration of this oven is given in the "Dictionary
of Daily Wants," under the word "Oven." This work is published by
Messrs. Houlston and Sons, Paternoster-square, E.C.]
1003. Yeast (1).
Boil, say on Monday morning, two ounces of the best hops in four
quarts of water for half an hour; strain it, and let the liquor cool
to new-milk warmth; then put in a small handful of salt, and half a
pound of sugar; beat up one pound of the best flour with some of the
liquor, and then mix well all together. On Wednesday add three pounds
of potatoes, boiled, and then mashed, to stand till Thursday; then
strain it and put it into bottles, and it is ready for use. _It must
be stirred frequently while it is making, and kept near the fire_.
Before using, shake the bottle up well. It will keep in a cool place
for two months, and is best at the latter part of the time. This yeast
ferments spontaneously, not requiring the aid of other yeast; and if
care be taken to let it ferment well in the earthen bowl in which it
is made, you may cork it up tight when bottled. The quantity above
given will fill four seltzer-water bottles.
[NEVER SPEND YOUR MONEY BEFORE YOU HAVE IT.]
1004. Yeast (2).
The following is an excellent recipe for making yeast:--For 14 lbs. of
flour (but a greater quantity does not require so much in
proportion),--into two quarts of water put a quarter of an ounce of
hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil
for twenty minutes, strain through a sieve, let the liquor stand till
new-milk warm, then add the quickening; let it stand in a large jar or
jug till sufficiently risen; first put into an earthen bottle from a
pint to two quarts of the yeast, according to the size of the baking,
for a future quickening. Let it stand uncorked an hour or two, and put
into a cool place till wanted for a fresh baking. Put the remainder of
it, and two quarts of warm water, to half or more of the flour; stir
well, let it stand to rise, knead up with the rest of the flour, put
it into or upon tins, and let it stand to rise. Then bake in a
moderately quick oven. For a first quickening a little German yeast
will do.
1005. Economical Yeast.
Boil one pound of good flour, a quarter of a pound of brown sugar, and
a little salt, in two gallons of water, for one hour. When milk-warm,
bottle it, and cork it close. It will be fit for use in twenty-four
hours. One pint of this yeast will make eighteen pounds of bread.
1006. Pure and Cheap Bread.
Whole meal bread may be made by any one who possesses a small hand
mill that will grind about twenty pounds of wheat at a time. This
bread is far more nutritious than ordinary bread made from flour from
which the bran has been entirely separated. The meal thus obtained may
be used for puddings, &c. There are mills which grind and dress the
wheat at one operation. Such mills may be obtained at any
ironmonger's. The saving in the cost of bread amounts to nearly
one-third, which would soon cover the cost of the mill, and effect a
most important saving, besides promoting health, by avoiding the evil
effects of adulterated flour.
1007. Home-made Bread.
To one quartern of flour (three pounds and a half), add a
dessertspoonful of salt, and mix them well; mix about two
tablespoonfuls of good fresh yeast with half a pint of water a little
warm, but not hot; make a hole with your hand in the middle of the
flour, but not quite touching the bottom of the pan; pour the water
and yeast into this hole, and stir it with a spoon till you have made
a thin batter; sprinkle this over with flour, cover the pan over with
a dry cloth, and let it stand in a warm room for an hour; not near the
fire, except in cold weather, and then not too close; then add a pint
of water a little warm, and knead the whole well together, till the
dough comes clean through the hand (some flour will require a little
more water; but in this, experience must be your guide); let it stand
again for about a quarter of an hour, and then bake at pleasure.
1008. Indian Corn Flour and Wheaten Bread.
The peculiarity of this bread consists in its being composed in part
of Indian corn flour, which will be seen by the following analysis by
the late Professor Johnston, to be much richer in gluten and fatty
matter than the flour of wheat, to which circumstance it owes its
highly nutritive character:
English Fine Indian Corn
Wheaten Flour. Flour.
Water 16 14
Gluten 10 12
Fat 2 8
Starch, &c. 72 66
--- ---
Total 100 100
Take of Indian corn flour seven pounds, pour upon it four quarts of
boiling water, stirring it all the time; let it stand till about
new-milk warm, then mix it with fourteen pounds of fine wheaten flour,
to which a quarter of a pound of salt has been previously added. Make
a depression on the surface of this mixture, and pour into it two
quarts of yeast, which should be thickened to the consistence of cream
with some of the flour; let it stand all night; on the following
morning the whole should be well kneaded, and allowed to stand for
three hours; then divide it into loaves, which are better baked in
tins, in which they should stand for half an hour, then bake.
Thirty-two pounds of wholesome, nutritive, and very agreeable bread
will be the result. It is of importance that the flour of Indian corn
should be procured, as Indian corn meal is that which is commonly met
with at the shops, and the coarseness of the husk in the meal might to
some persons be prejudicial.
[NEVER TROUBLE ANOTHER FOR WHAT YOU CAN DO YOURSELF.]
1009. To make Bread with German Yeast.
To one quartern of flour add a dessertspoonful of salt as before;
dissolve one ounce of dried German yeast in about three tablespoonfuls
of cold water, add to this one pint and a half of water a little warm,
and pour the whole into the flour; knead it well immediately, and let
it stand as before directed for one hour: then bake at pleasure. It
will not hurt if you make up a peck of flour at once, and bake three
or four loaves in succession, provided you do not keep the dough too
warm. German yeast may be obtained at almost any corn-chandler's in
the metropolis and suburbs. In winter it will keep good for a week in
a dry place, and in summer it should be kept in cold water, and the
water changed every day. Wheat meal requires a little more yeast than
fine flour, or a longer time to stand in the dough for rising.
1010. Unfermented Bread.
Three pounds wheat meal, or four pounds of white flour, two heaped
tablespoonfuls of baking powder, a tablespoonful of salt, and about
two and a half pints of lukewarm water, or just sufficient to bring
the flour to a proper consistence for bread-making; water about a
quart. The way of making is as follows:
First mix the baking powder, the salt, and about three fourths of the
flour well together by rubbing in a pan; then pour the water over the
flour, and mix well by stirring. Then add most of the remainder of the
flour, and work up the dough with the hand to the required
consistence, which is indicated by the smoothness of the dough, and
its not sticking to the hands or the sides of the pan when kneaded.
The rest of the flour must then be added to stiffen the dough, which
may then be placed in tins or formed by the hand into any shape that
may be preferred and placed on flat tins for baking.
The tins should be well floured. Put the loaves at once into a
well-heated oven. After they have been in the oven about a quarter of
an hour open the ventilator to slacken the heat and allow the steam to
escape. In an hour the process of baking will be completed. Bread made
in this way keeps moist longer than bread made with yeast, and is far
more sweet and digestible. This is especially recommended to persons
who suffer from indigestion, who will find the brown bread invaluable.
1011. Baking Powders and Egg Powders.